Pro Tips
**Chef's Tips & Troubleshooting:**
- Pat fish completely dry before frying — moisture is the enemy of crispy coating.
- For bangus, remove the inner dark line along the backbone — it has a strong fishy taste.
- Marinate fish in vinegar and calamansi for no more than 30 minutes, or the acid starts cooking it raw (like ceviche).
Cooking Tips
Pat the meat completely dry with paper towels before frying — moisture is the enemy of crispiness. Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Crispy dishes are best enjoyed fresh — they lose their crunch when stored. If you must store leftovers, reheat in an air fryer or oven at 375°F (190°C) for 5–7 minutes to restore crispiness. Avoid microwaving crispy dishes — the steam makes the coating soggy. Use a toaster oven or stovetop skillet instead. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Crispy Fried Smelt Fish
Crispy Fried Smelt Fish are easy to make in minutes and so tasty! They're crunchy, flavorful, and delicious as appetizers or quick dinners.
Instructions
- With your hands, gently pry open the head of the fish and carefully pull the gills along with the entrails. Rinse under cold running water and Drain it well.
- Set a large pan on medium heat, heat about 2-inch deep of oil.
- Mix flour, cornstarch, salt, garlic powder, and pepper.
- Coat the smelt fish in the flour mixture so it's completely coat, shaking off excess flour
- Mix in fish to hot oil and deep-fry for about 3 to 5 minutes or until golden and crisp.
- Remove from heat and drain in a colander set over a bowl. Serve while hot.
- Drain the fish well and Pat them dry with paper towels for the coating to adhere better.
- For the best crunch, use enough oil to fully submerge the smelt and heat to an optimal temperature of 350 F to 375 F.
- Do not overcrowd the pan and fry in batches as needed to keep the temperature from plummeting. Heat the oil back to 350 F before adding the next set.
- Clean the oil with a strainer before adding the next batch to prevent it from burning.
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Pro Tips & Troubleshooting
- Pat fish completely dry before frying — moisture is the enemy of crispy coating.
- For bangus, remove the inner dark line along the backbone — it has a strong fishy taste.
- Marinate fish in vinegar and calamansi for no more than 30 minutes, or the acid starts cooking it raw (like ceviche).
Cooking Tips
Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
Storage & Reheating
Crispy dishes are best enjoyed fresh — they lose their crunch when stored. If you must store leftovers, reheat in an air fryer or oven at 375°F (190°C) for 5–7 minutes to restore crispiness.
Avoid microwaving crispy dishes — the steam makes the coating soggy. Use a toaster oven or stovetop skillet instead.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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